Sukhdi

Made with only 3 ingredients, this authentic Gujarati sweet Sukhdi recipe is flavorful, tasty, and has a soft melt in the mouth texture. It is also called gur papdi or gol papdi.

With Diwali season coming soon, I wanted to share a lovely and traditional sweet recipe from the Gujarat region.

This recipe is very easy and perfect for the beginner.

Jump to:

• What is Sukhdi?
• Why I love this sweet?
• Ingredients required –
• How to make this recipe? Step by step process
• Flavor add ons and variation
• Notes and pro-tips
• More Gujarati Recipes
• Sukhadi | Gol papdi | Gur papdi
• Video

What is Sukhdi?

In the Gujarati language, Sukh means happiness.

So this sweet is usually prepared on happy occasions, like Diwali. It is also prepared during the winter months to keep the body warm.

Sukhdi is alike fudge made with staple ingredients – jaggery, whole wheat flour, and desi ghee. It’s one of those sweets which can be made in no time.

This traditional Gujarati sweet recipe is one of the common and frequently made sweet dishes.

The best sukhdi I have eaten in my life was in the Mahudi. If you are Jain or from Gujarat then you must have been there.

There is the Jain temple in Mahudi, a small town in Gujarat. And you will get sukhdi there as a prasad.

In that temple, the texture of the sukhdi is so soft and the best. They serve the warm sukhdi.

Ghee is floating from the sides and top. Devotees offer sukhdi to god. After offering, it is consumed by devotees within the temple premises. Tradition forbids the carrying away of such offerings outside premises.

I can proudly say with my recipe you will 100% achieve the Mahudi like sukhdi result.

Why I love this sweet?

• It is a refined sugar-free and refined flour free dessert.
• This sweet is rich, filling, and provides a lot of energy
• Sukhadi is considered as healthy snacks for growing kids as these are prepared with wholesome ingredients – wheat flour, ghee, and jaggery, as compared with snacks made with refined flour and sugar.
• It is a fuss-free recipe and can be done with those basic ingredients which are easily available in Indian kitchens
• It can stay fresh for a longer period thus it is best as a picnic, traveling, or lunch box item.
• And, on top of all, it is that kind of sweets/snack that you can make it whenever you feel like. You don’t need to do special planning or preparation.

The most important part of making a tasty and perfect sukhdi is the roasting part.

The whole wheat flour needs to be roasted enough so that they are cooked thoroughly which also releases their aromatic flavors.

Proper roasting is the key to getting the correct dough consistency so that the pieces can form easily and stay together.

Once you have that down, the rest of this recipe is easy! The roasting method I outline in this post, along with the tips below, will have you making tasty sukhdi in no time.

Although this recipe is easy (Like our besan ladoo), some patience and strong arm muscles are required to get the perfect texture.

Ingredients required –

• Flour –
• You’ll need whole wheat flour (atta). Never use coarse wheat flour.
• Ghee –
• For an authentic taste, use desi ghee. Ghee should be at room temperature. It shouldn’t be cold or melted.
• Jaggery –
• Jaggery is ‘Gor’ in Gujarati and ‘Gud’ in Hindi. I have used the Kolhapuri jaggery. Kolhapuri jaggery is lighter in color. So you will get a light brown color gol papdi.
• You can use desi gol (which is darker in color) too. In this case, you will get darker sukhdi.

How to make this recipe? Step by step process

First, prepare the tray, plate, or thali to set the sukhdi. Grease the tray (bottom and sides) well with ghee. I have used a 7x5x1 inch rectangular tray. (image 1)

Take the ghee in a pan. Turn the heat on low-medium. (image 2)

Once the ghee is melted and gets slightly hot, add wheat flour (atta). (image 3)

Keeping the heat low, slow roast the atta, while stirring constantly with a spatula.

Continue to stir evenly and break the lumps that will form initially. It will start to loosen up a bit. (image 4)

Keep stirring continuously on low heat. After about 10 minutes, the flour will start to loosen up and become light and fluffy. (image 5)

Continue roasting for another 8 to 10 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma. (image 6)

I roasted the atta for around 18 minutes on low heat until it had a nice and light golden color.

Turn off the heat. Be cautious at this stage and remove the pan from the stove quickly. Keep stirring the mixture for 1 minute. This will avoid the atta from being overcooked.

Then add grated or powdered jaggery. (image 7)

It will start to melt right away. Quickly mix it until the jaggery is fully combined. (image 8)

Immediately pour into the prepared plate (image 9), even out the surface using the back of the spatula or back of the steel glass or katori (bowl). (image 10)

Let it cool down slightly, about 10 minutes. While it is still warm, Slice into the desired shape and size. I cut it into 12 square pieces. (image 11 and 12)

Store it in an airtight container. This sweet stays good up to 15 days. Enjoy!

Flavor add ons and variation

A basic and traditional sukhadi recipe is prepared with whole wheat flour, ghee, and jaggery. Keep these three ingredients as a base. you can add the different spices and flavorings according to your preferences.

Below are some of the flavors you can add to this recipe. (add it when adding jaggery)

• cardamom and/or nutmeg powder.
• Chopped nuts or nuts powder such as coconut, cashew, or almond.
• add roasted or fried Goond (edible gum)
• Dried ginger powder

Notes and pro-tips

• If you have the block of jaggery, You must grate it using the grater. So there are no chunks of it. Or use the powdered jaggery.
• The most crucial step to keep in mind while making this recipe is to make sure the atta is roasted properly. It will take time and some muscle power. You will need to have a lot of patience. Do not rush this step! If you don’t roast the flour properly, you get a raw taste of flour.
• You will be able to tell from the aroma, color, and consistency of the mixture. You will notice Some ghee floats on top and you will see a molten lava kind of consistency.
• Keep the heat on low at all times while roasting the flour. If the heat is high, the flour will turn brown quickly and might burn while still being raw.
• It only takes a minute for the well-roasted flour to burn. So be extremely cautious at the final stage.
• If making a larger quantity, use a wider bowl to maximize surface area.
• Stirring the atta and ghee mixture continuously is important. You need to stir continuously as you roast. This process will take around 20 to 25 minutes! But the result will be worth it, trust me!
• Roast the flour properly otherwise.
• Don’t cut down on ghee. A good amount of ghee is required for a soft texture.
• The color of the sukhdi is depended on the type of jaggery you use.
• The thickness is depended on the size of the plate into which you pour the mixture.
• Usually, Sukhdi is set in a tray, then cut into square or diamond shape or can be served warm in a bowl too, which can be scooped.

Quick FAQ

More Gujarati Recipes

• Masala Puri
• Doodhpak
• Ghughra

Warm regards,

Dhwani.